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Shrimp Boil With Spicy Horseradish Sauce

What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty much the perfect thing to do on a steamy summer evening.

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Preparation

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).

Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.

Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

Recent Reviews

One of my favorite recipes for company. I usually add the sausage.
I have heard it called Frogmore stew too.

DebbyDo from Selbville, DE /

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This was very tasty! The sauce wasn't good, though, as the mayo was overpowering. It's not needed, however. I did omit the cayenne from the shrimp because the creole seasoning I used was very spicy. Eager to make it again!

funpuff from Va /

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Used The Corning collection Cajun spices and the balance was perfect. Made traditional shrimp sauce rather than mayo sauce. For convenience put together the boil mixture, added potatoes and refrigerated until ready to boil. The potatoes picked up a lot of good flavor. Ate 2x my share!

dherron from Charlotte, NC /

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While the cooking spices are spicy it just translates to a very nice tasting shrimp and vegetables. My wife wanted sausage so we also added andouille sausage. I was OK without sausage but several guests liked the addition. Instead of buying I made Cajun spice mix By John Currence Bon Appétit November 2011.